𝗡𝗼𝘂𝗿𝗶𝘀𝗵𝗶𝗻𝗴 𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲 𝗦𝗼𝘂𝗽 𝘄𝗶𝘁𝗵 𝗟𝗲𝗺𝗼𝗻𝗴𝗿𝗮𝘀𝘀 𝗲𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹 𝗼𝗶𝗹

 

Every Friday we have been sharing a meat free recipe that kids would love to eat.

What is the best way to incorporate fruit and veggies into your life? Shop and eat seasonal. Seasonal fruits and veggies are not only fresher but they are cheaper too.
Find a market near you or drive past a stall ( there are many around the countryside) and pick up some farm fresh local and seasonal produce. Help your local farmers instead of supermarket chains. It is better for the planet

This vegetable soup tastes so good. And it’s healthy in an immune-supporting way. combines a beautiful, fresh, nourishing broth with this incredible essential oil often used in Thai cooking.
Lemongrass essential oil is not only safe to use internally, it is suggested to heal the digestive tract, reduces inflammation, helps the body to detoxify and is a potent source of vitamins.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
2.5 litres of filtered water
2 cups of butternut pumpkin or sweet potato cubed and skin removed)
2 large carrots, peeled and diced
1 cup of shiitake mushrooms chopped
1 cup of white cabbage shredded
1 small bunch of green onions chopped finely
Celtic salt to taste
Small piece of ginger grated
1 very small garlic clove minced
1 bay leaf
1 large onion peeled and left whole
2 celery sticks ( finely chopped)
1 tsp dried sage
1 tsp of dried basil
6 drops of lemongrass essential oil

Method:
1. Add everything apart from ginger, garlic and lemongrass essential oil to a large pot. Bring to a boil then simmer, with the lid on, for about an hour. Taste and add more salt if required.
2. Remove the whole onion from the soup and discard the bay leaf.
3. Once everything has been cooked down, strain the liquid into a large bowl.
4. Place the 3 cups broth into blender, still warm. Add essential oil, ginger and garlic. Blend on medium speed for 10 seconds.
5. Add the leftover veggies and serve with gluten free croutons.

post by www.milariorganics.com.au/products/milari-green-baby-mattress